Leadership Team Culinary

Red Door Woodfired Grill; Lenexa (KS); On-site; USD 50,000 - 65,000; Full time

Benefits offered by this job

Medical, Dental, Vision & Pharmacy Benefits

Company-provided Life Insurance & AD&D Insurance

Short-Term Disability

401(k) With Employer Match

Competitive pay + quarterly bonus

Paid Time Off

Business Casual Work Attire

Meal Discount

Job summary

A local upscale restaurant in Lenexa, Kansas is seeking a Kitchen Manager to oversee daily culinary operations and team development. The ideal candidate has 2-3 years of kitchen leadership experience, strong culinary knowledge, and the ability to lead a team effectively. Responsibilities include ensuring quality food preparation, managing kitchen flow, and supporting a collaborative atmosphere. The role offers competitive pay, a bonus structure, and a flexible schedule including nights and weekends.

Qualifications

• Minimum 2–3 years of kitchen leadership experience in a full-service or upscale restaurant.
• Strong culinary knowledge and understanding of scratch cooking techniques.
• Availability to work a flexible schedule, including nights, weekends, and holidays.

Responsibilities

• Lead daily kitchen operations to ensure efficiency, consistency, and quality.
• Supervise, train, and mentor culinary team members.
• Manage ordering, inventory, and food cost goals.
• Communicate effectively with front-of-house leadership.

Skills

Kitchen leadership experience

Culinary knowledge

Strong communication

Team management

Adaptability

Education

2–3 years kitchen leadership experience

Job description

Your Role at Red Door Woodfired Grill

At Red Door Woodfired Grill, the Kitchen Manager plays a vital leadership role in ensuring the daily culinary operation reflects the standards, pride, and hospitality that define The Best Little Upscale Neighborhood Joint.

Reporting directly to the Culinary Partner, the Kitchen Manager supports all back‑of‑house operations with a focus on execution, team development, and consistency. This role leads by example—balancing hands‑on cooking, coaching, and organization to uphold Red Door’s commitment to scratch‑made quality, smooth service, and memorable guest experiences.

The Kitchen Manager is a trusted extension of the Culinary Partner, ensuring that Red Door’s standards are executed with precision, care, and passion every shift.

Path of Progression

This is a salaried leadership position with performance‑based earning potential. The Kitchen Manager role is designed as the developmental step toward becoming a Red Door Culinary Partner. Success in this position is measured through consistency, leadership, and operational excellence—qualities that open the door to future partnership opportunities within the Red Door family.

Benefits Offered For all Full‑time Restaurant Managers

• Medical, Dental, Vision & Pharmacy Benefits
• Company‑provided Life Insurance & AD&D Insurance
• Short‑Term Disability
• 401(k) With Employer Match (age 21 & older)

Perks & Rewards

• Competitive pay + quarterly bonus
• Paid Time Off
• Business Casual Work Attire
• Meal Discount

YOUR IMPACT AND RESPONSIBILITIES

Culinary Leadership & Operations

• Lead daily kitchen operations in conjunction with the Culinary Partner to ensure efficiency, consistency, and quality.
• Oversee food preparation and execution to ensure adherence to recipes, portion standards, and presentation guidelines.
• Conduct line checks, station setups, and shift walk‑throughs to maintain readiness and excellence.
• Manage kitchen flow, communication, and timing to support smooth service and guest satisfaction.
• Maintain cleanliness, sanitation, and organization in all kitchen areas.
• Oversee proper storage, labeling, and rotation of all products.
• Support the maintenance of all kitchen equipment.

Team Development & Training

• Supervise, train, and mentor culinary team members, fostering a culture of pride, accountability, and teamwork.
• Assist with recruiting, onboarding, and developing new culinary team members.
• Provide daily feedback, coaching, and recognition to strengthen team performance.
• Support the Culinary Partner in identifying future leaders and preparing them for growth opportunities.
• Lead by example—modeling consistency, integrity, and genuine hospitality.

Operational Standards & Financial Responsibility

• Assist with ordering, inventory management, and receiving to maintain optimal stock levels and adequate cost controls.
• Monitor food quality, waste, and portioning to maintain food cost goals.
• Support scheduling, labor planning, and daily prep levels based on business volume and forecasts.
• Communicate effectively with the Culinary Partner and Managing Partner regarding operational needs, opportunities, and concerns.
• Uphold all safety, sanitation, and compliance standards.

Cross‑Department Collaboration

• Partner with front‑of‑house leadership to ensure smooth coordination between kitchen and service teams.
• Maintain open and professional communication to support timely, accurate, and guest satisfaction.
• Foster teamwork across departments to ensure Red Door’s brand promise is delivered on every plate.

QUALIFICATIONS

What Success Looks Like

• Every shift runs smoothly, with efficient communication and teamwork.
• Dishes are executed consistently and presented to Red Door standards.
• The kitchen team feels supported, trained, and motivated.
• Labor, waste, and food cost goals are achieved through smart, proactive management.Cleanliness, organization, and morale remain high every day.
• The Culinary Partner trusts the Kitchen Manager to uphold standards and lead with confidence.

Qualities that Shine Here

• Dependable and detail‑oriented with a passion for culinary excellence.
• Hands‑on leader who leads through action, not just direction.
• Calm, confident, and adaptable in fast‑paced environments.
• Strong communicator who builds trust across the team.
• Organized, self‑motivated, and driven to grow within the Red Door brand.

Required Skills

• Minimum 2–3 years of kitchen leadership experience in a full‑service or upscale restaurant.
• Strong culinary knowledge and understanding of scratch cooking techniques.
• Availability to work a flexible schedule, including nights, weekends, and holidays.
• Ability to stand, walk, and move for extended periods and lift to 50 pounds.
• Proven ability to manage people, processes, and priorities with professionalism.
• Must uphold all Red Door standards for safety, sanitation, and hospitality.

RDG is an equal opportunity employer and administers all employment practices without regard to race, color, religion, sex, age, nation original, disability, sexual orientation, gender identity or expression, marital status, veteran status, or any other category protected under applicable law.